Tangy, Crisp Vegetable and Pasta Salad

½ cup pasta, uncooked, such as shells or macaroni
¼ cup vinegar
2 tbsp. sugar
½ tsp. garlic powder
1/8 tsp. black pepper
½ medium peeled, seeded, and coarsely chopped cucumber
½ medium thinly sliced carrot
½ medium coarsely chopped tomato
½ coarsely chopped green pepper
½ cup coarsely chopped broccoli florets
½ cup thinly sliced radishes
2 tbsp. coarsely chopped onion, green or red

1. Cook pasta according to package directions but do not add salt to cooking water. Drain, rinse with cool water, and drain again.
2. Meanwhile, in a small saucepan, combine vinegar, sugar, salt, garlic powder, and black pepper. Stir and heat over medium heat until sugar is dissolved, but do not boil. Let cool.
3. Rinse, drain, and chop remaining ingredients. Combine in a shallow container, such as an 8-by-8-inch pan.
4. Add cooked pasta and vinegar mixture. Mix gently.
5. Cover and refrigerate overnight.
6. Serve cold using a slotted spoon.
7. Cover and refrigerate leftovers within two hours.